2 tb Flour
4 tb Butter
1 ts Olive Oil
10 ml Garlic; crush
2 tb Parsley; chopped
1/2 c  Half and Half
1 c  Milk
3/4 c  Romano Cheese
White Pepper to taste

Make a light roux over a medium fire with olive oil and butter. Add flour
and cook flour out of raw state; add garlic. Pour milk and half and half in
the roux with pepper and parsley. At the last moment add the cheese. Place
over hot pasta.